Southeast Asian Slaw with Lentils

Ingredients

1 cup (250 mL) cooked or canned lentils, drained and rinsed

1 cup (250 mL) thinly sliced (or grated) carrots

1 cup (250 mL) thinly sliced red bell pepper

3 Tbsp (45 mL) chopped fresh cilantro (keep a few leaves for garnish)

Dressing

3 Tbsp (45 mL) canola oil

3 Tbsp (45 mL) seasoned rice wine vinegar

1 Tbsp (15 mL) toasted sesame seeds